In a large bowl whisk eggs and 1 cup creamer until blended. Pour
mixture over the bread cubes. Use a spoon to toss the
cubes into the mixture remaining on the bottom of the dish until all
cubes are well coated.

Bake 25-30 minutes or until puffed and golden brown.

Meanwhile
combine powdered sugar, extracts, 1 tablespoon creamer and salt in a
small bowl and stir until well combined to make the icing. Add remaining
1 tablespoons creamer as necessary to create a thick frosting that will
drizzle.

Remove casserole from oven. Drizzle icing over casserole and scatter sprinkles over the top.

Serve and enjoy.

DONNA'S NOTES: You can bake this immediately, or refrigerate it up to overnight.
If you are not baking immediately, cover with aluminum foil and
refrigerate 3 hours (up to overnight). Bake 30-40 minutes until puffed
and golden brown.